Learn how to make tandoori chicken tikka skewers at home — a quick and simple recipe that tastes like a restaurant or Indian takeaway. Tender chicken breast is marinated in tandoori masala, garlic and yoghurt, then threaded onto skewers and cooked on a griddle, in an air fryer, oven, pan or on the BBQ.
How to make Tandoori Chicken Tikka Kebab?
This recipe shows step-by-step how to prepare chicken tikka kebabs that work as a starter or a main. Marinated in a simple mixture of tandoori spice, yoghurt, garlic and lemon, the chicken is lean, flavourful and quick to cook. You can choose from several cooking methods depending on your equipment and preference.
Tandoori Chicken Tikka Kebab — Recipe Summary
Serves: 6 kebabs | Prep time: 10 mins | Cook time: 15 mins | Optional marinating: up to 2 hrs | Total time: about 25 mins
Calories per serving: 107 kcal (approx.). This is a low-fat, high-protein option that can be served as a dry starter, with salad, rice or in a wrap.
Ingredients
To make the marinade, combine tandoori masala with yoghurt, garlic and lemon juice in a bowl or a resealable bag. Use fat-free or Greek yoghurt according to your preference.
- 2–3 large chicken breasts, cut into 3–4 cm (1½ in) cubes
- 4 tbsp fat-free yoghurt (or full-fat / Greek yoghurt)
- 2 tbsp tandoori masala spice blend (use 1 tbsp for milder flavour)
- 2 cloves garlic, crushed
- Juice of ½ lemon (reserve the other half for serving)
- Spray oil for cooking
Optional
- 6 drops red food colouring — for the classic deep red restaurant colour (optional)
- 1 tbsp chopped coriander, to sprinkle when serving
- Side salad: lettuce, cucumber, tomatoes and onion
- Mint raita to serve alongside
What makes tandoori chicken red?
Traditional restaurant-style tandoori often features a vivid red colour. This is usually achieved with a small amount of red food colouring in the marinade. It doesn’t change the taste, so it is optional. Without colouring the marinade will still develop an orange-red hue from the spices when cooked.
Preparing the chicken
Cut the chicken into even cubes, about 3–4 cm. Even size helps the pieces cook evenly — smaller cubes will cook quicker and larger will take longer.
Marinade time
For best results marinate the chicken for about 2 hours in the fridge. If you are short on time, you can thread and cook the chicken straightaway — it will still be tasty. If preparing the night before, leave the lemon out of the marinade and add fresh lemon juice just before cooking.
Store marinated chicken in a sealed bag or container in the fridge and use within 24 hours.
Threading the kebabs
Soak wooden skewers in water for at least 10–15 minutes before using to prevent burning. Thread the marinated chicken onto the skewers so pieces touch but aren’t squashed together. Aim for 4–6 skewers depending on the size of your chicken pieces and skewers.
How to cook tandoori chicken tikka
Although traditional tandoori chicken is cooked in a clay tandoor, you can achieve excellent results without one. Choose the method that suits your kitchen:
- Air fryer: Preheat to 180°C (350°F) for 5 minutes, spray with oil and cook for about 15 minutes. No need to turn.
- Pan / Griddle: Spray the pan with oil and cook on medium heat for about 20 minutes, turning once halfway.
- Oven: Place on a foil-lined tray sprayed with oil. Bake at 200°C fan / 220°C conventional (425°F / Gas 7) for about 25 minutes, turning halfway.
- BBQ / Grill: Preheat to medium-high, spray the grill and cook for roughly 20 minutes, turning once halfway.
Whichever method you select, always check the chicken is cooked through and reaches a safe internal temperature. Cook times vary with chicken cube size and equipment.
Finishing and herbs
For a fresh finish sprinkle chopped coriander over the kebabs before serving. A squeeze of lemon and a side of mint raita complement the spices beautifully.
Serving suggestions
Serve the skewers as a starter with a side salad and mint raita, or as a main with coconut rice, grilled vegetables or wrapped in flatbread with lettuce and cabbage. Leftovers keep in the fridge for up to 2 days — reheat after removing the meat from the skewer, or enjoy cold in a salad or wrap.
Freezing
You can freeze the marinated, uncooked skewers — defrost completely before cooking. Cooked kebabs can also be frozen in an airtight container and reheated thoroughly after defrosting.
More skewer ideas
If you enjoy kebabs, try variations such as tandoori prawns, lamb shish or spiced chicken wraps. Experiment with different marinades and sides to create your favourite takeaway-style meal at home.
We hope you enjoy this easy tandoori chicken tikka kebab recipe. Try the air fryer method for quick, juicy results, and let us know which cooking method you prefer and how you served yours.